Not all American chocolate is yucky, though a lot of it seems very sweet and they do generally have a lower percentage of cocoa solids than chocolate made in the UK. Bacchus brought back some very nice premium chocolate from his last trip to California. It was single estate stuff made by very small producers and was exceptionally good (even if I was more taken by the salt water taffy). I still have a bar of unsweetened chocolate to use for cooking, I can't decide whether to make mousse, brownies, cookies or hot chocolate with it *sigh* the dilemmas I have to face ;-)
Lots of European countries think British chocolate is crap though, I wonder how much of it is to do with what you get used to?
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Date: 2006-10-05 04:58 pm (UTC)Lots of European countries think British chocolate is crap though, I wonder how much of it is to do with what you get used to?